Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, peanut butter layered mousse torte. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Peanut Butter Layered Mousse Torte is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s appreciated by millions daily. Peanut Butter Layered Mousse Torte is something which I’ve loved my entire life. They’re fine and they look fantastic.

So this amazing Peanut Butter Cup Brownie Torte came about. This is torte is about as rich as it looks in the photo. Now, in the real recipe, you don't want to use as much mousse as I did in the photo…it was just for photographic purpose.

To begin with this recipe, we have to first prepare a few components. You can cook peanut butter layered mousse torte using 26 ingredients and 32 steps. Here is how you cook it.

The ingredients needed to make Peanut Butter Layered Mousse Torte:

1. Get FOR CRUST
2. Prepare 1 (16 ounce) package Nutter Butter cookies
3. Make ready 4 tablespoons butter, melted
4. Prepare FOR PEAUT BUTTER MOUSSE
5. Make ready 1/2 cup cold water
6. Prepare 1 envelope unflavored gelatin
7. Prepare 8 ounces marscapone cheese, at room temperature
8. Make ready 1 cup creamy peanut butter, at room temperature
9. Take 1 1/2 cup confectioner's sugar
10. Make ready 3 cups cold heavy whipping cream
11. Take 1 teaspoon vanilla extract
12. Make ready FOR WHIPPED CHOCOLATE LAYER
13. Get 1 cup heavy whipping cream
14. Make ready 3/4 cup semi sweet chocolate chips
15. Prepare FOR WHIPPED CREAM LAYER
16. Make ready 1 1/4 cup cold heavy cream
17. Take 3 tablespoon confectioner's sugar
18. Make ready 1/2 teaspoons inflavored gelatin
19. Make ready 1 1/2 tablespoon cold water
20. Take 1 teaspoon vanilla extract
21. Get FOR CHOCOLATE DRIZZLE
22. Get 1/4 cup semisweet chocolate
23. Get 1/4 cup heavy cream
24. Make ready GARNISH
25. Take toffe peanuts, as needed
26. Make ready shaved peanut butter cups, as needed

These peanut butter mousse tarts are lined with white chocolate bottoms and filled with sliced bananas and creamy peanut butter mousse. Desserts with multiple components can seem daunting. Vegan peanut butter mousse is comprised of airy, peanut mousse and creamy chocolate ganache, that complement each other really well. PS: If you make my vegan peanut butter mousse, don't forget to tag me on Instagram as @lazycatkitchen and use the #lazycatkitchen hashtag.

Steps to make Peanut Butter Layered Mousse Torte:

1. Spray a 9 inch springform pan with non stick spray.
2. Crush cookies in food processor until they are fine crumbs
3. Combine 2 1/2 cups of the crumbs with melted butter and mix well, I just whirl the butter in the food processor until combined. - Note, remaing crumbs can be stored in freezer for another use, on ice cream, decorating tops of cakes or any dessert for a couple of ideas besides just a crust.
4. Press crust in bottom and sides of springform pan. Freeze while making filling
5. MAKE CHOCOLATE WHIPPED LAYER ( make this first, it needs to get cold, it can be made a day ahead but not whipped until ready to use)
6. Heat cream until hot but not boiling, pour over chocolate chips in a large bowl. Let sit one minute then stir until smooth. Refrigerate until completely cold at least 4 hours or over night
8. MAKE PEANUT BUTTER MOUSSE
9. In a heat proof bowl add cold water. Sprinkle gelatin over cold water to soften for 5 minutes
10. Heat some water in a skillet to a simmer, add bowl of gelatin and stir until clear and dissoved. Turn off heat but leave gelatin in warm water until ready to use
11. In a large bowl beat mascapone cheese and peanut butter until smooth, beat in gelatin until well mixed, set aside
13. In another cold bowl beat cream to soft peaks
14. Add sugar and vanilla and beat until it holds its shape
15. Fold peanut mixtur into whipped cream in 3 additions until uniform in color
16. Beat cold chocolate cream until light snd fluffy. Spread over peanut butter mousse and smooth. Refrigerate 1 hour befor adding whipped cream layer.
18. WHIP CHOCOLATE LAYER
19. Pour into prepared crust, smooth top and refrigerate 2 hours before addiing whipped chocolate layer
21. MAKE STABALIZED WHIPPED CREAM TOPPING
22. Add cold water to a small heat proof bowl. Add gelatin over water and soften for 5 minutes
23. Heat a small skillet with simmering water and place bowl of gelatin in water, stirring until clear and dissolved. Turn off heat and let gelatin sit in warm water until ready to use
24. Beat cream until it forms soft peaks. Add sugar and vanilla and gelatin and beat until it holds its shape
25. Spread over chovolate layer and refrigerate at least 6 hours or better, overnight
26. FOR CHOCOLATE DRIZZLE
27. Heat cream until hot, pour over chocolate chips , let sit one minute then stir until smooth
28. Let sit, or chill briefly until thick enough to drizzle. Drizzle overtop of torte
29. Garnish with toffee peanuts and shaved peanut butter cups

My love of the chocolate-peanut butter combination continues to grow every day and this took it to a new level. I'll admit I was a bit worried that the peanut butter flavor would be too strong, but the mousse is lightened up nicely with the whipped cream so the filling is rich and silky. Peanut Butter Mousse is dangerous to have in your refrigerator. You may find yourself sneaking spoonfuls or maybe even dipping cookies into it. Not that I know from experience or anything… Not only is this recipe easy, but it's versatile too.

So that is going to wrap this up for this special food peanut butter layered mousse torte recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!